Showing 1 - 20 results of 838 for search '(( decrease not decrease during processing ) OR ( decrease strain decrease further decrease ))*', query time: 0.86s Refine Results
3
Published 2005
... volatile acidity of this mixture and of the newly made wine should not exceed 0.6 and 0.3 g/L, respectively...
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7
Published 2019
... characteristics of Cantaloupe melon juice, during refrigerated storage. Juice was inoculated with Listeria innocua...
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Article
8
Published 2011
... it is consumed. This study analyzed the total and free cyanide contents during the whole processing steps...
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Article
13
... drylands do not refer to the expansion of existing deserts. It is known, however, that they are widespread...
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Article
16
Published 2021
... further investigation. To address this gap, an extensive experimental campaign was carried out to evaluate...
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Article
17
Published 2005
... g L-1 (1.23 g L-1 h-1). Further increase in initial lactose to 200 g L-1 led to a slight decrease in ethanol...
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Article
18
Published 2012
... CB was not able to induce the enzymes for its own degradation. For DFBS, strain F11 proved to be able...
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